 |
Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
Ingredients:
1/4 lb thick slab bacon, rind removed, diced |
1/4 cup olive oil |
6 garlic cloves, sliced |
2 jalapenos, seeds and stems removed, minced |
1 large spanish onion, peeled and diced |
4 celery ribs, cleaned and diced |
1 large carrot, peeled and diced |
1 fennel bulb, diced |
1 yellow pepper, seeds and stem removed, diced |
2 tablespoons chopped fresh thyme |
2 tablespoons chopped fresh oregano |
2 tablespoons chopped fresh marjoram |
2 tablespoons chopped fresh basil |
3 bay leaves |
1 tablespoon crushed red pepper flakes |
4 cups peeled plum tomatoes, thoroughly crushed |
2 cups tomato sauce |
10 cups shellfish stock or 10 cups chicken stock |
2 1/2 lbs cleaned and ground conch |
10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved |
hot red pepper sauce |
Directions:
1. In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat.
2. When bacon is almost cooked, add garlic and jalapeños; cook for 30 seconds.
3. Raise the heat to med-high and add the onions, celery, carrots, fennel, and bell peppers.
4. Add herbs, bay leaves, and crushed red pepper.
5. Add the crushed tomatoes and tomato sauce.
6. Bring to a simmer and reduce heat.
7. Add the stock. Stir in the conch and potatoes and simmer for 10 minutes.
|
|